I cannot begin to tell you how long I have been wanting to make these! I do not even remember the first time I read about them or saw them on TV, and I was convinced about these. For nearly every summer after that, I would think, nothing sounds more delicious – I must make these immediately. But apparently, I do not not how to sell these as well, and whenever I asked anyone if they wanted to eat these with me, or tell them that I would be making these, I would get a resounding, “what?”.
Dumplings? I don’t get it. Are they steamed? Well, yes, I would say. Technically they are steamed, but not like the kind of you get at a Chinese restaurant.
Are they filled with blueberries? No, more like surrounded by a sweet, thick blueberry soup!
So they’re not like empanadas, because I really like the thought of a blueberry empanada. No, no…
And so it continued. And along with that, I continued to delay making this. But this year, I had had enough. I saw the most glorious looking blueberries at the farmers market. They were fresh, a deep indigo color, plump and ripe. They were just dying to to be swirled into a jammy, sweet, tangy sauce that highlighted all of their summer flavor! Drop in a mix between a biscuit and pancake like dough that are fluffy and soft and cakey and delicious, and you have yourself a brilliant summer dessert.
So market it as that the next time you want to make something. Come over for a summer dessert, you say, and they will come. And then you will have zero leftovers for the next day. Eh, you win some, you lose some.
For the dumplings: